This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time40 minutesminutes
Recipe Serving Size8
Cooking Tools Required
12-inch skillet
Ingredients
1tablespoonavocado oil
1 ½poundrib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16ounceextra firm tofu1 cake, cut into 1 inch cubes,
5ouncedrained shirataki noodles OR Miracle Noodlesrinsed and drained
½headNapa cabbagecut crosswise into 1 ½ inch strips
8dried shiitake mushroomsoaked in hot water
1bunchfresh spinachcut into 2 inch lengths
2leekcut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)
Optional:
4egg
COOKING BROTH
16-inch piece kelp or noriavailable at Asian market, or leave out
1 ½cupwater
1cupsoy sauce
1cupmirin
4tablespoongranulated sugar
Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.
Reheating Instructions
Heat in the microwave on medium-high power until heated through.